Health Topics
A-Z
Click on any underlined subject to go to definition

A
Adipose Tissue: (also see Body Fat)
Aging: (see Sugar or Carbohydrates)
Agriculture
Allergies: (also see Enzymes)
Alpha-amylase: (see Enzymes)
Amino Acids: (also see Protein)
Anachidonic Acid: (see Essential Fatty Acids)
Antioxidants
Aspartame: (see Food Additives)
Attention Deficit Disorder (ADD):
 
B
Behavior and Nutrition
Blood
Blood Pressure
Blood Vessel
Body Fat: (also see Toxins or Fat )
Bones : (see Osteoporosis )
Brain: (also see Essential Fatty Acids)
Butter
 
C
Caffeine: (also see Diabetes)
Calcium: (also see Vitamins or Osteoporosis)
Calorie: (also see Sugar, Carbohydrates or Fat)
Cancer
Carbohydrates: (also see Glucogenesis, Pancreas or Sugar)
Celiac Disease
Cells: (also see Disease or Essential Fatty Acids)
Cellulite: (also see Essential Fatty Acids)
Child & Infant Health:
Cholesterol
Colloidal Minerals: (also see Minerals)
 
D
Deficiency: (also see Nerves or Essential Fatty Acids)
Diabetes: (also see Pancreas)
Diets
Digestion
Disease: (also see Heart Disease)
Drugs
 
E
Eisonanoids: (see Prostaglandins)
EFAs:(see Essential Fatty Acids)
Endocrine system:(see Pancreas)
Energy: (also see Essential Fatty Acids)
Enzymes: (also see Milk or Lactose)
Essential Fatty Acids: (also also see Energy or EFAs)
Essiac®
Exercise: (also see Metabolism)
 
F
Fat (Dietary): (also see Body Fat and Adipose Tissue)
Fiber
Fish Oil: (also see Essential Fatty Acids)
Folic Acid:(also see Vitamins)
Food Additives
Free-radicals:(see Antioxidants)
Fructose (fruit sugar): (see Sugar or Carbohydrates)
 
G
Genetic Modification
Glucogenesis: (also see Carbohydrates)
Glucose
Gluten
Glycemic Index
Gout
Grains: (also see Food Additives)
Growing Methods
 
H
Heart Disease
Herbs
Homogenization:(see Milk)
Hydrogenation:(also see Trans fats)
 
I
Innuit
Insulin: (see Pancreas)
Irradiated Food
 
J      
 
K
Ketones
Kidneys
 
L
Lactose: (also see Milk or Enzymes)
 
M
Margarine
Metabolism
Milk: (also see Lactose or Enzymes)
Minerals
Monosaccharides
Muscle
 
N
Nerves: (see Deficiency or Essential Fatty Acids)
Nitric Oxide
 
O
Obesity
Okinawans: (see Innuit)
Osteoporosis
 
P
Pancreas: (also see Diabetes)
Prions:(see Disease)
Polycystic Ovary Disorder
Pregnancy/Infant Development
Protein
Prostaglandins: (also see Essential Fatty Acids)
 
Q

R

S
Salt
Serotonin
Silver Supplements
Skin
Soy
Soy and Infants
Soy and Sex
Sugar: (also see Carbohydrates)
Sweeteners
Syndrome X
 
T
Toxins: (also see Body Fat)
Trans fats: (also see Hydrogenation)
 
U

V
Vaccinations
Vegetarian/Vegan Diets: (also see Soy & Protein)
Vitamins: (also see Minerals and Soy)

W
Water
Weight Loss

X
Xanthine Oxidase: (also see Milk)

Y

Z
Zinc: (also see Vitamins and Minerals)

Osteoporosis results from diminished organic bone matrix rather than from bone calcium. Click Here For Reference

Caffeine: (also see Diabetes)
Calcium: (also see Vitamins or Osteoporosis)
Calorie: (also see Sugar, Carbohydrates or Fat)
Cancer
Carbohydrates: (also see Glucogenesis, Pancreas or Sugar)
Celiac Disease
Cells: (also see Disease or Essential Fatty Acids)
Cellulite: (also see Essential Fatty Acids)
Child & Infant Health:
Cholesterol
Colloidal Minerals: (also see Minerals)

Caffeine:

Diabetes - Warning to diabetics: Caffeine blocks blood sugar levels.

Most doctors feel that diabetics can drink coffee safely, but a recent report from the Netherlands shows that caffeine in coffee raises blood sugar levels.

Diabetics suffer blindness, deafness, heart attacks, strokes, kidney failure, burning foot syndrome and many other serious side effects, and all are caused by a high-rise in blood sugar after meals. Anything that raises blood sugar levels too high increases cell damage in diabetics. This study shows that caffeine raises blood sugar levels by causing the body to put out large amounts of adrenalin that makes cells less responsive to insulin.

When caffeine was removed from the coffee, blood sugar levels did not rise higher than normal. On the basis of this study, diabetics should drink decaffeinated coffee (though decaf is very processed and isn’t really too good for you either), rather than with caffeine, in addition to severely restricting sugar-added foods; bakery products, pastas, fruit juices and they should eat root vegetables and fruits (higher carb foods) only with meals.

Caffeine can decrease insulin sensitivity in humans. Reference: Diabetes Care, 2002, Vol 25, Iss 2, pp 364-369. GB Keijzers, BE DeGalan, CJ Tack, P Smits. Smits P, Univ Nijmegen, Med Ctr, Dept Pharmacol Toxicol 233, POB 9101, NL-6500 HB Nijmegen, NETHERLANDS.

 
Calcium: (also see Osteoporosis)
 
In cases of osteoporosis, the contributing factor is a lack of protein as a binding agent; lack of calcium is not the cause. The Textbook of Medical Physiology states “protein functions in the brush borders of these cells to transport calcium to the cell cytoplasm…The rate of calcium absorption seems to be directly proportional to the quantity of this calcium-binding protein.”

"…it (osteoporosis) results from diminished organic bone matrix (protein is needed for strong bone matrix) rather than from [lack of] bone calcium." Reference: Textbook of Medical Physiology, pages 988-989

Causes of Osteoporosis:
 
1.     Lack of physical stress on the bone – from inactivity.
2.     Shortage of protein – so the bone matrix can’t be formed.
3.     Lack of vitamin C.
4.     Postmenopausal lack of estrogen. (estrogen is made from EFAs)
5.     Old age – decreased growth hormone and other hormones inhibiting bone matrix. (hormones are made from protein and EFAs)
6.     Cushing’s disease (adrenal tumor).
Reference: Source: Textbook of Medical Physiology, pg. 998, Arthur C. Guyton, John E. Hall, W B Saunders Co., January 15, 1996, ISBN: 0721659446.
 
Notice: Lack of calcium is NOT listed!

Protein and bone health:
…women showed that those who ate the most meat were 68% less likely to break a hip! Reference: Journal of Clinical Nutrition 1999;69:147-152, of 32,000

Protein helps bones heal quicker (by up to 50%). Reference: Prevention, October 1998, page 143. As referenced above, protein is essential for healthy, strong bone matrix. This is also because protein transports calcium to the bone.

 
Calorie:
 
There are 2 ways to lose and/or not gain weight, either the low-calorie way or the low-carb way.

Low-calorie
- Starvation dieting (deprives the body of essential nutrients, good oils and natural fats)
- Gain weight easier, faster (body goes into starvation mode, gains weight to protect itself)
- Weight is harder to lose (body holds on to weight to protect itself)
- Possible physical damage due to resulting ill health and dieting. (Thyroid damage, etc.)
- Feeling deprived may lead to sugar cravings, dependence and eating disorders

Note: Carbohydrates contain 4 calories per gram
Fats contain 9 calories per gram
Therefore, a low carb/high protein and fat diet is NOT a low calorie diet!

Low-carbohydrate (read more on carbs here)
- Solves nutritional deficiency (provides nutrients - essential oils and natural fats)
- Provides body with desired fuel (natural fats/and essential protein)
- Lose weight healthily (less processed foods, more organic and natural foods, more essential protein and natural fats, which aid the body in regeneration and goes to body structure – not body-fat)
- Keep it off (turns your body to a fat burning machine rather than a fat storage machine)

Low calorie is a starvation diet:
Millions of chemical processes take place in the body daily for which the body requires energy. In addition to the energy needed for these complicated processes, the body needs energy for daily activities. Fuel for energy is derived both from food and stored body fat. The minimum daily requirement of calories is 1360 for a woman and 1750 for a man. This is the Basal Metabolic Rate (BMR). This is only the energy required if you were to sleep all day. In order to have enough calories for physical activity a woman would need 2000 and a man 2500. Reducing food intake below these levels will inevitably result in weight loss, but it is an unhealthy way to diet. A low calorie diet will change the metabolic rate, which causes the body to gain weight more easily. This is why eating low-calorie is considered a starvation diet.
 
The reason the body puts weight on easier after low-calorie dieting is because a this kind of diet deprives the body of important nutrients, namely essential oils and natural fats. In other words the body thinks it’s starving and holds on to fat for it’s own protection. Missing these nutrients also makes the body more vulnerable to medical disorders and disease because essential oils and natural fats provide nutrition from the cellular level up.
 
A low calorie diet typically consists of a high intake of carbohydrates and very little natural fat. Carbohydrates provide instant energy that converts to body fat if not used immediately. Dietary fat also provides instant energy that won’t convert to excess body fat Eating natural fats and burning stored body fat provides 2.5 times more energy than carbohydrate eating. The energy from natural fats is longer sustained and won’t result in a “low” as with sugar. 

Molecular Biology of the Cell (A major medical textbook) has already disproved the calorie theory! References: Molecular Biology of the Cell, Bruce Alberts, Dennis Bray, Julian Lewis, Martin Raff, ke Roberts, Keith Roberts, James D. Watson, Garland Pub, March, 1994, ISBN: 0815316194. Textbook of Medical Physiology, Basic Medical Biochemistry: A Clinical Approach, Dawn B. Marks, Allan D. Marks, Colleen M. Smith, Lippincott, Williams & Wilkins, August, 1996, ISBN: 068305595X, and The Essentials of Biochemistry (Essentials), Jay M. Templin, Research & Education Assn, 1998, ISBN: 0878910735

Low Insulin Not Calorie Restriction Lengthens Your Life:
A lean body devoid of fat may be more significant in determining life span than a calorie-restricted diet, according to a new study of genetically altered mice. The mice in the study were able to eat whatever they wanted and still stay slim because their fat tissue had been altered so it could not respond to the hormone insulin. Insulin helps to move sugar from the blood into the body’s cells and also helps fat cells to store fat. Researchers altered the insulin receptor gene in the fat cells of lab mice, and since insulin is needed to help cells store fat the mice had less fat and were protected against obesity. The altered mice ate 55 percent more food per gram of body weight than normal mice, yet had 70 percent less body fat by the time they reached 3 months of age. Moreover, the altered mice lived 18 percent longer than normal mice, and after three years all of the normal mice had died, but one-quarter of the altered mice were still alive. References: Science, Bluher M, Kahn BB, Kahn CR., January 24, 2003;299:572-574

 
Cancer: (see Essential Fatty Acids)
Click here for Statistics
 

I strongly urge you to read: The Hidden Story of Cancer by Professor Brian S. Peskin! This ground-breaking book is highly acclaimed by doctors and scientists worldwide! Rarely has a book on health been so touted by the medical elite. For a book full of intense science, it's amazing how you can't put it down. I can't say enough about how important this book is! For order info please visit: http://www.brianpeskin.com/orderhiddenstory.html. You can also call Pinnacle Press directly and order: 1-800-456-9941. I suggest you look over the professor's entire website for excellent information on health from established medical science, not opinion! The info could literally change your life! To sign up for The Professor's FREE Science NOT Opinion e-Newsletter click here: newsletter@professornutrition.com

 

US Cancer Deaths

• 1900 - 3%(Nutrients are still in foods, natural fertilizers, no food processing yet)

• 1950 - 20%(After the advent of margarine & other processed/altered foods are introduced)

• 2000 - 40%(Food processing, irradiated fresh foods, artificial fertilizers & junk foods widely used for years)

• 2020 - 50% (estimate if current trends don’t drastically change)

 

Cancer's prime cause:
“The prime cause of cancer is the replacement of the respiration of oxygen in normal body cells by a fermentation of sugar.” Decreasing oxygen just 35% encourages the growth of cancer. EFAs are directly involved with oxygen transfer throughout the body. Shortages of EFAs reduce oxygen transfer. References: 1966 Lindau Nobel-Laureates Conference: Germany, Presented by Otto Warburg, Nobel Prizewinner.

Source: The Hidden Story of Cancer by Prof. Brian.S. Peskin with Amid Habib, MD.

A note about Dr. Warburg and his Cancer Discovery - The Foundation for the majority of this information:
Dr. Warburg’s achievement was that he isolated the functional prime cause of cancer. Rather than working on a theoretical level too far removed from the physiological realities of cancer to be able to provide practical therapies and preventive programs, he described the actual conditions in the cells that set up and cause cancer, and by doing this, made it possible for others to later develop functional, practical ways to inhibit the development of cancer.

Important Note: Virtually every supposed cause of cancer mentioned today in the health and nutritional press is a secondary cause. Secondary causes include things such as environment, chemical carcinogens, environmental and medical radiation, trans fats, food additives, the chemicals in cigarette smoke, viruses, and even, according to Dr. Warburg, genetic mutations. There can be innumerable secondary causes of cancer, and minimizing them and their harmful effects can be helpful in preventing cancer. But endlessly pursuing new secondary causes, like smoking, without explaining specifically what common effect they all have on the cells has never, and will never, lead researchers to a real cancer cure. Dr. Warburg cautioned us again and again about wasting precious time pursuing secondary causes. Make no mistake about this, the thing every secondary cause of cancer has in common with every other one is that it leads, directly or indirectly, to insufficient oxygen in the cells. Therefore, if we directly address the question of how to get sufficient oxygen to the cells, we will have minimized the danger from every type of secondary cause.

"For cancer, insulin is like pouring gasoline on a fire." Pamela Goodwin, director of the Marvelle Koffler Breast Cancer at Mount Sinai Hospital in Toronto.

Cancer is genetically recessive, not dominant. The human body is highly resistant to cancer. An amazing professor at Oxford proved previous scientist’s theories wrong and shook the cancer research community to its core. Professor Henry Harris took normal tissue cells and fused three types of cancer cells to them. Surely, he thought, the cancer cells would take over the normal cells and “convert” them into cancer. Surprisingly, they grew normally. Reference: Racing to The Beginning of The Road: The Search For The Origin Of Cancer, Robert A. Weinberg, Harmony Books, New York, NY, 1996.

"...[C]ancer cells have 6 to 10 times the number of insulin receptors... So, if extra hormone hits a pre-existing cancer cell, it makes a bad thing much worse. Reference: The Insulin connection, Brenda Goodman, US News and World Report, Sept, 5,2005, pgs 60-62.

Mammography’s lack of effectiveness is reaffirmed in 2005 from the internet medical journal article titled “Field Notes in Gynecology: “Mammography: Is Early Detection Really the Best Form of Prevention,” by Matthew Anderson, M.D., M.Sc., Assistant Professor, College of Medicine.

“...As we have learned more about cancer and screening tests, it has become clear that early detection is not always of value to patients. Indeed, we now have very good evidence from some cancers that early detection can actually do harm.” (emphasis added)
“There are several reasons why this is so …. A second reason that screening may not benefit patients is that it detects cancers that are clinically insignificant. These cancers are either going to regress on their own or remain quiescent [inactive]until the patient dies of other causes. They do not need to be treated. When the screening test picks them up, we refer to this as ‘over diagnosis’….” (emphasis added)
“… The strongest case for over diagnosis can be made for ductal carcinoma in situ [DCIS], many of which may be clinically meaningless….” (emphasis added)
“… Writing in the Cochrane Review, Gotsche and Olsen concluded that mammography is not of benefit… An opposing viewpoint was offered by the well-respected US Preventive Services Task Force (USPSTF). However, the USPSTF offered us a sobering conclusion that one would have to do 1224 mammogram's to prevent 1 cancer death 14 years later. For women younger than 50, it would require 1792 mammogram's….” (emphasis added)    
“…But surely, if we really want to do something to both prevent breast cancer and breast cancer deaths, it is not wrong to suggest that the mammogram is – at best – a very weak tool.” (emphasis added)

This “opposing viewpoint” that mammography is effective translates to less than 1% effectiveness – a 99% failure rate.

"Unlike the prevention of many other diseases, the prevention of cancer requires no government help, and not extra money." - Weisenhof Uber Idar-Oberstein, August 1967, Otto Warburg.
 
Breast cancer risk is not reduced by high intake of fruits and vegetables. References: Journal of American Medical Association, 285:769-776, 799-801.

Tumors need large amounts of glucose (sugar) to grow. References: Fried, RC, Mullen, J, Stein, TP, et al. The effects of glucose and amino acids on tumor and host DNA synthesis. J. Surg. Res.. 1985;39:461-9.

Full-Fat better than Fat-Free:
New Study (2/05): Men and women ate salads topped with fat-free Italian dressing - or the same dressing with canola oil added. Blood samples collected afterward showed that significantly more immune-boosting carotenoids were absorbed when the salad was eaten with FULL-FAT dressing. Reason: Carotenoids require some fat for proper absorption. Reference: Bottom Line Health, Vol. 19, Number 2 • Feb. 2005, Wendy White, PhD., RD, Associate professor of food science and human nutrition, Iowa State University, Ames.

EFAs and cancer:
Omega 3 fights colon cancer in laboratory studies, according to graduate student Abgela Jordan and colleagues at J.W. Goethe University, Frankfort Germany. “The growth inhibitory effect was most prominent in rapidly proliferating [cancer] cells. They seemed especially effective against COLO-320, the most aggressive of the two cancer cell lines, halting all growth within 72 hours of exposure. This inhibitory effect appears to stem from ‘both growth arrest and apostasies [death of cells].” Reference: Reuters Health, May 24, 1999.

The trans-fat, cancer connection:
In 1939, The American Journal of Cancer published that eating trans-fats produced cancer when exposed to ultra-violet rays. Trans-fats are defined as polyunsaturated fats containing Essential Fatty Acids that have been damaged/distorted by heat and processing.

 
Carbohydrates: (see Sugar or Glucogenesis)
Click here for the 3 Components of Food and How They're Used by the Body

Carbs prevent burning of body fat:
Excess carbohydrates (more than a mere 4 ounces a day) prevent the body from burning fat, and increase stored body fat. References: Textbook of Medical Physiology, pgs. 869, 871, 936; Basic Medical Biochemistry—A Clinical Approach, pgs. 24, 394. 

Carbohydrates defined:
“Carbohydrate: General term for sugars and related compounds,…” Reference: Molecular Biology of the Cell, Bruce Alberts, Dennis Bray, Julian Lewis, Martin Raff, ke Roberts, Keith Roberts, James D. Watson, Garland Pub, March, 1994, ISBN: 0815316194

Each twenty calories of carbohydrate [whether complex or simple] is metabolically equivalent to a teaspoon of sugar. There is no difference how the body reacts to it. Reference: Textbook of Medical Physiology, page 856.

Carbs, insulin, and the adrenal gland:
"Insulin causes the adrenal glands to produce androgens such as testosterone, which can prevent ovulation and wreak havoc with women's natural hormone cycle." Reference: Beyond Pritikin, page 7.

Blood glucose levels are kept ad approximately 70 milligrams per deciliter - about 1 teaspoon in the bloodstream. Reference: Basic Medical Biochemistry, pg 483

Highly-processed carbs and obesity:
"It is the large group of carbohydrates, especially the denatured, over-refined ones, that are the real troublemakers; they are the real enemies of the millions of men and women who gain weight easily and who are hard to reduce." Reference: Gayelord Hauser's Treasury of Secrets, page 383.
 
No need for carbs in diet:
“Specific sugars are not required in the diet. Glucose can be synthesized from certain amino acids found in dietary protein.” Reference: Basic Medical Biochemistry: A Clinical Approach, pg. 24, 394. Dawn B. Marks, Allan D. Marks, Colleen M. Smith, Lippincott, Williams & Wilkins, August, 1996, ISBN: 068305595X

Virtually no carbohydrates are necessary to maintain healthy eating. Glucose is made from your body fat combined with amino acids from protein. Reference: Basic Medical Biochemistry: A Clinical Approach, pages 28-29, 394, 428. Dawn B. Marks, Allan D. Marks, Colleen M. Smith, Lippincott, Williams & Wilkins, August, 1996, ISBN: 068305595X

"No carbohydrate is required in the diet ... It has been shown experimentally that human beings can survive for months on a diet of meat and fats." Reference: Phillip Bondy, M.D., Chairman, Department of Internal Medicine, Yale University.

"On changing SLOWLY from a carbohydrate diet to an almost [even] COMPLETELY FAT diet, a person's body adapts to the use of far more acetoacetic acid than usual, and in this instance, ketosis normally does not occur. For instance, the Eskimos, who sometimes live almost entirely on a fat diet, do not develop ketosis. Undoubtedly, several factors enhance the rate of acetoacetic acid metabolism by the cells. Even the brain cells, which normally derive almost all of their energy from glucose, after a few weeks can derive 50 to 75 percent of their energy from fats." Reference: Textbook of Medical Physiology, page 869

Carbs and blood clotting:
Elevated blood sugar levels [generated from eating Carbohydrates] causes blood clotting, which blocks arteries. Reference: Journal of American Medical Association; 2000; 283:221-228. Mail Inquiries: Unified Service Center, American Medical Association, PO Box 10946, Chicago, IL 60610-0946.
 
Complex carbs and insulin:
Complex carbohydrates cause as much Insulin (see Pancreas:) release as simple carbohydrates. In other words, the body doesn’t discriminate between the sugar in a soda and the sugar from a banana, or the sugar in candy and the sugar from bread. Reference: Textbook of Medical Physiology, Arthur C. Guyton, John E. Hall, W B Saunders Co., January 15, 1996, ISBN: 0721659446.

Addiction to carbs:
It is a biochemical FACT that digestion of certain dietary proteins, including casein from milk and gluten from wheat—both foods significant sources of carbohydrates—produce opiate-like substances and activities in cell receptors!1 These substances are called “exorphins.” The Journal of the American Medical Association wrote of this effect in 1982. Reference: Food Peptides - A New Class of Hormones?" Journal of the American Medical Association No. 17, pages 2379-2380.

Sugar and growth hormone:
Sugar [carbohydrate] stops body from producing growth hormone. Reference: Basic Medical Biochemistry: A Clinical Approach, pg. 702. Dawn B. Marks, Allan D. Marks, Colleen M. Smith, Lippincott, Williams & Wilkins, August, 1996, ISBN: 068305595X

Carbs and mood:
Carbohydrates are not the “feel good fix”; mood is not improved by eating carbohydrates: “Psychological and metabolic responses of carbohydrate-craving obese patients to carbohydrate: fat, and protein rich meals.” Reference: International Journal of Obesity and Related Metabolic Disorders, Oct. 21, 1997; (10):860-864, International Association for the Study of Obesity/Stockton Press, ISSN: 0307-0565, Department of Physiology and Pharmacology, University of Nottingham Medical School, Nottingham NG7 2UH, UK

Carbs and heart heath:
It is known that a high-carbohydrate diet can lead to the lipoprotein pattern that characterizes atherogenic dyslipidemia. Reference: Grundy SM. Comparison of monounsaturated fatty acids and carbohydrates for lowering plasma cholesterol. N Engl J Med 1986;314:745-8.

Celiac Disease:

Involves damage to the gut wall, which makes for problems absorbing certain nutrients, such as iron, calcium and vitamin D. As a result, you are more likely to develop conditions such as osteoporosis, Crohn’s disease, allergies, asthma, sperm abnormalities, vasculitis, rheumatoid arthritis, hyperthyroidism and anemia, as well as a range of gastrointestinal problems.

Starch-based carbs and disease:
Gluten sensitivity (GS) may be at the root of a proportion of cases of cancer, auto-immune disorders, neurological and psychiatric conditions and liver disease. The implication is that the heavily wheat-based western diet - bread, cereals, pastries, pasta – may actually be making millions of people ill.

Gluten and the immune system:
The immune reaction to gluten that damages the gut in CD may also cause problems almost anywhere else in the body. The evidence for this is a test involving a protein found in gluten called gliadin. When the body has an immune reaction, it makes antibodies. The test for anti-gliadin antibodies is known as AGA and people who test positive to AGA often have no sign of gut damage.

In fact, according to Dr Alessio Fasano, who carried out the University of Maryland research, "Worldwide, CD 'out of the intestine' is 15 times more frequent than CD 'in the intestine'." Braly estimates that between 10% and 15% of the US and Canadian populations have anti-gliadin antibodies, putting them at risk of conditions as varied as psoriasis, multiple sclerosis, jaundice, IBS (Irritable Bowl Syndrome) and eczema. Reference: Dangerous Grains: Why Gluten Cereal Grains May Be Hazardous to Your Health, James Braly M.D., Ron Hoggan M.A., Penguin Putnam, Inc., 2002, ISBN 1058333-129-8. and The Guardian, September 17, 2002

 
Cells:
 
The key to every biological problem must finally be sought in the cell (see Disease and Cancer). Reference: Molecular Biology of the Cell. Bruce Alberts, Dennis Bray, Julian Lewis, Martin Raff, ke Roberts, Keith Roberts, James D. Watson, Garland Pub, March, 1994, ISBN: 0815316194
 
EFAs and cell structure:
Essential Fatty Acids help form the membrane barrier that surrounds our cells and intercellular factories. They determine fluidity and chemical reactivity of membranes. Reference: Horrobin DF, Proatagl Leukotr Ess Fatty Acids, 1995; 385-96, Bagley JS, et al Chest 1991, 100:82S-8S.

Cells and oxidation:
All cells, regardless of specialized function, oxidize fuels. Reference: The Essentials of Biochemistry, pg. 7., Jay M. Templin, Research & Education Assn, 1998, ISBN: 0878910735

Antioxidants are reputed to reduce the number of free-radicals, but there is little research showing how effectively antioxidant supplements actually work in the body. Many times the intended “solution” creates unexpected problems. We constantly burn fuel in our bodies by oxidation. “All cells regardless of their specified function oxidize fuels.” (Reference: The Essentials of Biochemistry (Essentials), Jay M. Templin, Research & Education Assn, 1998, ISBN: 0878910735) Oxidation produces free-radical by-products these are formed by a completely natural process. Free-radicals are critical to life itself. They are among the most important components in our immune system – they keep us from getting sick. They are also required for important hormone production.
 
Antioxidant supplements are also ineffective because the process of digestion nullifies them before they can get into the cells they are meant to protect. Reference: Ageless Body, Timeless Mind, Deepak Chopra, MD, pg. 122., November, 1993, ISBN: 0712656731

 
Cellulite: (see Essential Fatty Acids)
 
Current Theories About Cellulite:

Theory 1:
Cellulite is thought to be an unnatural condition created by your body as a result of storing an overabundance of sugar—which turns to body-fat. The process that is thought to create cellulite is called “glycosylation.” In this process, materials resulting from the digestion of the excess carbohydrates cause the proteins under the skin to stick together. When your body doesn’t get essential fatty acids (EFAs), your cells will use distorted oils (trans fats) in their place, and that makes for distorted cells. These cells, in effect, become magnetized and are drawn to each other or repelled. This is what is thought to cause that ripple effect. With healthy EFAs back in your cells, the appearance of cellulite may be greatly reduced. Reference: www.foodtruths.com

Theory 2:
Cellulite is formed when connective tissues beneath the skin that shape the fat become weak and deformed. This connective tissue acts as an anchor between the muscles and the skin, it also forms the chambers that hold the Scarpus Fascia (body fat that lies beneath the skin). When the connective tissues become weak, then the Scarpus Fascia bulges upward and causes an uneven appearance in the skin. Reference: www.spitza.com

(Personal advice: EFAs have been shown to reduce or even eliminate cellulite in older women. I believe it's more effective in older women because they had more years getting unadulterated EFAs in their diet than those of us who are younger. Younger women's bodies tend to hold on to cellulite because it's possible our fat structure may be distorted from getting bad fats during developmental years - especially during puberty years.)

Cellulose: (also see Food Additives)

Cellulose ["plant" fiber - as in vegetables and fruits] cannot be digested by humans. Reference: The Essentials of Biochemistry (Essentials), pg. 185. Jay M. Templin, Research & Education Assn, 1998, ISBN: 0878910735. The problem with this is that most nutrients in plants are locked away in the plant fiber, and we can't break down the fiber to get to them, which is precisely why we're meant to get our nutrients by eating the animal that ate the plant. Please click here: Man - Wolf - Sheep: A Comparison, for a full explanation.

Child & Infant Health:

Children drinking more than 12 ounces of juice per day are more than three times as likely to be overweight as kids who don't drink much juice. Juice also stunts children's growth. Reference: Your Health, March 4, 1997, page 10.

Ritalin for ADD:
There are more than two million children taking the drug Ritalin, to manage their ADD. Reference: Energy Times, Jan. 1997, page 53.

Ritalin a narcotic (cocaine):
Ritalin is the most prescribed drug for children. In a pharmacy it is classified as a "Schedule II" narcotic. Ritalin reacts with the same brain receptors as cocaine! Reference: "Imaging Cocaine in Action," Dr. Ricki Lewis, Photonics Spectra, May 1996. & Brain Research, 520(1-2): 303-9, 1990. & Archives of General Psychiarty, 52(6): 456-63, 1995.

Low-fat diet and children:
Children on low-fat diets suffer from growth problems, failure to thrive & learning disabilities. Reference: Food Chem News 10/3/94.

Soy and Infants:
It is estimated that an infant exclusively fed soy formula receives the estrogenic equivalent (based of body weight) of at least 5 birth control pills per day. Reference: Irvine, C. et al., "The Potential Adverse Effects of Soybean Phytoestrogens in Infant Feeding", New Zealand Medical Journal May 24, 1995, p. 318.

[There is an]18% higher incidence in autoimmune thyroid disease in infants who are fed soy
formula. Reference: J Am Coll Nutr 1990, Apr; 9(2): 164-167

Infant brain and dietary fat:
[Dietary fat] is a required nutrient for an infant's brain and nerve development. Compared to breast-fed infants, infants who were fed hydrolyzed soy (processed) protein showed significant reduced growth in weight and length, as well as total blood protein Reference: Acta Paediatr Suppl, Sept. 1994; 402: 100-104, and Eur J Clin Nutr, Sept. 1995; 49 Suppl 1: S26-38

Soy-based infant products often contain double the amount of protein supplied by mother's milk. (This is not good - the baby is supposed to get fats, not excessive protein.) Soy formula is clearly not a proper "substitute" Reference: Adv Exp Med Biol, 1991; 289: 389-402

 
Cholesterol: (also see Insulin and Carbohydrates)

Please read these Special Reports: New Look at LDL Cholesterol & The Cholesterol Myth
Click here for a Visual Aid

*I'd like to thank Shane Ellison, M.Sc., for his wonderful eBook, "Hidden Truth about Cholesterol-Lowering Drugs!" Some information from his book was used in this section. http://www.healthmyths.net

“Saturated fat and cholesterol in the diet are not the cause of coronary heart disease. That myth is the greatest ‘scientific’ deception of the century, and perhaps any century.” – George V. Mann, M.D. (1991), Professor of Biochemistry and Medicine - Vanderbilt University.

"Chol" = bile and "Sterol" = steroid
Cholesterol is actually a steroid. Steroids belong to a large and varied group of chemical compounds that are naturally produced by the body. Cholesterol is the most abundant steroid and it is used as building blocks for cell membranes, maintaining healthy cells, as an aid to digestion and in the manufacture of sexual hormones. Reference: Michael W. King, PhD / IU School of Medicine.
Click here for Visual Aid

EFAs and cholesterol levels:
Essential Fatty Acids naturally decrease blood cholesterol levels. Reference: Textbook of Medical Physiology, pg. 873.

Cholesterol-lowering drugs can be life threatening! Reference: Cohen, S. Jay. Over Dose. 2001. ISBN 1-58542-123-5.

...chance of survival was better without the use of cholesterol-lowering drugs. Reference: Uffe Ravnskov, et al. Letter to Archives of Internal Medicine. Submitted on July 20,2002.

"We have people who have lost thinking ability so rapidly [from using statins] that within the course of a couple of months they went from being head of major divisions of companies to not being able to balance a checkbook and being fired from their company." Reference: O'Fallon, Ill., May 24, 2004. CBS Evening News. “Statins’ Mind-Boggling Effects.”

LDL needed by the body:
LDL occurs naturally in the body and is essential for bodily functions vital for life. Only 20% of blood cholesterol is derived through diet.60-70% of all blood cholesterol comes from production by the liver, not from pre-formed cholesterol in the foods. Reference: Turley, S.D. and Dietschy, J.M. "The Metabolism and Excretion of Cholesterol by the Liver," in The Liver: Biology and Pathology, pp. 617-642, ed. By I.M. Arias Raven Press, N.Y. 1988. 

LDL is also vital because it transports essential fatty acids into the cells. Reference: Enter the Zone, page 121.

"It is far more important to increase intake of unsaturated fats than to decrease intake of saturated fats." Reference: Michael F. Oliver, M.D. Source: American Journal of Clinical Nutrition, "Fats and Oil Consumption in Health and Disease," October 1997, 66:4(S).

Many strains of bacteria, which cause us to get sick, are almost totally inactivated by LDL cholesterol. Reference: Ravnskov, Uffe. High cholesterol may protect against infections and atherosclerosis. Quarterly Journal of Medicine 2003; 96:927-934.
 
Carbohydrates increase triglycerides:
Triglycerides of VLDL (a form of LDL, often labeled as “bad”) are produced mainly from dietary carbohydrates (not dietary fat!). Reference: Basic Medical Biochemistry: A Clinical Approach, pgs. 25-26, 512. Dawn B. Marks, Allan D. Marks, Colleen M. Smith, Lippincott, Williams & Wilkins, August, 1996, ISBN: 068305595X

Unprocessed polyunsaturated fats (EFAs) and cholesterol:
Polyunsaturated fats naturally support healthy blood cholesterol levels. Reference: Textbook of Medical Physiology, pg. 873, Arthur C. Guyton, John E. Hall, W B Saunders Co., January 15, 1996, ISBN: 0721659446.
 
Cholesterol and artheriosclerosis:
• There is no clear correlation between serum [blood] cholesterol levels and the nature and extent of arteriosclerosis [heart] disease.
• Cholesterol levels in and of themselves are meaningless.
• 1,700 patients with heart disease analyzed clearly show more heart-related disease with cholesterol between 1 and 250 than between 300 and 400 or higher! (an inverse correlation)
Reference: Journal of American Medical Association: Vol. 189, No. 9, Aug. 31, 1964

In 1962, the American Heart Journal published the research of Dr. Marek and colleagues who searched for a correlation between cholesterol levels and atherosclerosis. Among 106 cases studied, the level of cholesterol did not affect atherosclerotic changes in plaque. Reference:Marek, et al. “Atherosclerosis and levels of serum cholesterol in post mortem investigation.” American Heart Journal. 1962.

Researchers Lande and Sperry, as early as 1936, failed to find a correlation between cholesterol levels and atherosclerotic plaque. Reference: Lande, et al. “Human atherosclerosis in relation to the cholesterol content of blood serum.” Archives of Pathology. 22:301, 1936.

Cholesterol structure:
EFA deficiency causes defective cholesterol and phospholipid structure – the real reason for misunderstanding cholesterol LDL.

The body regulates dietary sugar, but there is no regulator in the body for dietary cholesterol. What do you think this means?

Cholesterol is essential for life:
Over 90% of cholesterol is found in the body cells, where it gives integrity to the cell structure and regulates the two-way flow of nutrients and waste products. Reference: Textbook of Medical Physiology, pg. 872-873, Arthur C. Guyton, John E. Hall, W B Saunders Co., January 15, 1996, ISBN: 0721659446.
 
Reference: Elisabeth Schafer, Ph.D., Extension Nutrition Specialist Diane Nelson, Extension Communications Specialist Iowa State University,
 
Reference: The Consumer's Good Chemical Guide by John Emsley (Science Writer in residence at Imperial College of Science, Technology and Medicine, London), ISBN 0-552-14435-5, Corgi 1996.

Reference: Molecular Biology of the Cell, pg. 481., Bruce Alberts, Dennis Bray, Julian Lewis, Martin Raff, ke Roberts, Keith Roberts, James D. Watson, Garland Pub, March, 1994, ISBN: 0815316194

Most cholesterol NOT produced by diet:
"With even a 30% fat diet, increasing dietary cholesterol from 319 mg to 941mg per day [close to a 300% increase], the blood LDL only increased a mere 6% [6 points]!" Reference: Metabolism 2001 May;50(5):594-597

Cholesterol and cell structure:
Cholesterol is necessary for lipid bi-layer of cells. Reference: Molecular Biology of the Cell, pg. 481., Bruce Alberts, Dennis Bray, Julian Lewis, Martin Raff, ke Roberts, Keith Roberts, James D. Watson, Garland Pub, March, 1994, ISBN: 0815316194

Over 90% of cholesterol is found in the body cells. If there is not enough cholesterol in the cell membrane, the walls lose their rigidity and expand outward, due to the inner pressure of the cell, leading to possible cell damage, or destruction. Reference: Textbook of Medical Physiology, pg. 872-873, Arthur C. Guyton, John E. Hall, W B Saunders Co., January 15, 1996, ISBN: 0721659446 & Elisabeth Schafer, Ph.D., Extension Nutrition Specialist Diane Nelson, Extension Communications Specialist Iowa State University & The Consumer's Good Chemical Guide by John Emsley (Science Writer in residence at Imperial College of Science, Technology and Medicine, London), ISBN 0-552-14435-5, Corgi 1996.

Cholesterol and body tissue:
Cholesterol is essential for the normal growth and repair of body tissue. Reference: The Consumer's Good Chemical Guide by John Emsley (Science Writer in residence at Imperial College of Science, Technology and Medicine, London), ISBN 0-552-14435-5, Corgi 1996

An important message to the elderly:
Dr. Harlan Krumholz and his co-workers at the Department of Cardiovascular Medicine at Yale University found that in the elderly, high cholesterol even seems to be protective. They followed 997 elderly men and women living in the Bronx, NY for four years. During that time, about twice as many subjects with low cholesterol had a heart attack or died from one compared to those with the highest cholesterol levels. Also, the Framingham study demonstrated that: “Those whose cholesterol had decreased by itself during these 30 years ran a greater risk of dying than those whose cholesterol had increased. For each 1 mg/dl drop in cholesterol there was an 11 percent increase in coronary and total mortality." Reference: Framingham Heart Study, Archives of Internal Medicine.
 
Cholesterol and hormone production:
Cholesterol is also the material from which the body makes several important hormones – the adrenal hormones (involved in sugar metabolism, fluid balance, the maintenance of blood pressure, and the preparation of the body for stress) and the male and female sex hormones, testosterone and estrogen. In addition, cholesterol is essential for the normal growth and repair of body tissue. Reference: The Consumer's Good Chemical Guide by John Emsley (Science Writer in residence at Imperial College of Science, Technology and Medicine, London), ISBN 0-552-14435-5, Corgi 1996.

Triglycerides:
Cholesterol is not as significant compared to triglycerides [70% increased risk – independent of cholesterol] Reference: Grossman on Circulation 2000; 101:2777-2782, Gordon Grossman, Cowles Business Media, August 2000, ISBN: 0918110297

Carbs and cholesterol levels:
Insulin production, a response to consuming carbohydrate, raises cholesterol levels. Reference: Basic Medical Biochemistry: A Clinical Approach, pgs: 475, 566. Dawn B. Marks, Allan D. Marks, Colleen M. Smith, Lippincott, Williams & Wilkins, August, 1996, ISBN: 068305595X.

Saturated fat replaced by carbs (ie: low-fat dieting):
“HDL/LDL ratio does not improve when saturated fat is replaced by carbohydrate. Low-fat diet has been considerably less effective in lowering total or LDL cholesterol than predicted.” Reference: Journal of Cardiovascular Risk; No. 1, June 1994. Rapid Science Publishers, ISSN: 1350-6277, Antonio M. Gotto, Editor, Cornell University Medical College, Ithaca, NY

Saturated fat LOWERS cholesterol:
Framingham Heart Study: “The more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower the person’s serum cholesterol. The opposite [of what we have been told]…” Reference: William Castelli, MD, Framingham Heart Study, Archives of Internal Medicine; Vol. 152, July 1992.

It is important to remember that it's the structure of cholesterol, NOT the numbers that count! Healthy cholesterol structure is created by eating sufficient natural healthy fats, as little trans fats as possible and less highly processed foods, especially carbohydrates. When the proper diet is followed, cholesterol won't be a problem, and drugs that artificially lower cholesterol levels are certainly NOT the answer. They don't even address the real issue of damaged cholesterol structure!
 
Cholesterol is not the cause of arterial damage, it is only there to repair and protect the arteries from further damage. See Visual Aid Here!

 
The most probable causes of arterial damage are:
 
-          High levels of insulin in the blood (a high carbohydrate diet causes this) damages artery walls.
-          Insufficient EFAs compromises arterial health and integrity.
-          Insufficient ketone production negatively affects arterial health (ketones are produced when you burn body fat.)
-          Xanthine Oxidase* from homogenized milk damages arteries (see explanation below)
-          Toxins and chemicals in our environment.
 
*Xanthine Oxidase (see Milk:) is an acid found in milk fat which in it’s normal state (pre-homogenized) cannot get into the bloodstream because the molecules are too large. Once homogenized, these molecules are made small enough to leak out of the intestine and get into the arteries where it acts like battery acid to the tissues. The body then produces cholesterol (along with other compounds) in order to protect and heal the damage, much like a scab. This function of cholesterol is NOT it's primary function, but secondary.

Please visit http://www.realmilk.com/homogenization.html for a wonderful article on milk and Xanthine Oxidase written by Mary G. Enig PhD. Some further references on this subject, from the above website are listed below.

References:
• Oster, K., Oster, J., and Ross, D. "Immune Response to Bovine Xanthine Oxidase in Atherosclerotic Patients." American Laboratory, August, 1974, 41-47
• Oster, K., and Ross, D. "The Presence of Ectopic Xanthine Oxidase in Atherosclerotic Plaques and Myocardial Tissues." Proceedings of the Society for Experimental Biology and Medicine, 1973.
• Oster KA. Plasmalogen diseases: a new concept of the etiology of the atherosclerotic process. American Journal of Clinical Research 1971:2;30-35.
• Ross DJ, Sharnick SV, Oster KA. Liposomes as proposed vehicle for the persorption of bovine xanthine oxidase. Proceedings for the Society of Experimental Biology and Medicine. 1980:163;141-145.
• Clifford AJ, Ho CY, Swenerton H. Homogenized bovine milk xanthine oxidase: a critique of the hypothesis relating to plasmalogen depletion and cardiovascular disease. American Journal of Clinical Nutrition. 1983:38;327-332.
• McCarthy RD, Long CA. Bovine milk intake and xanthine oxidase activity in blood serum. Journal of Dairy Science. 1976:59;1059-1062.
• Dougherty TM, Zikakis JP, Rzucidlo SJ. Serum xanthine oxidase studies on miniature pigs. Nutrition Report International. 1977:16;241-248.
• Ho CY, Crane RT, Clifford AJ. Studies on lymphatic absorption of and the availability of riboflavin from bovine milk xanthine oxidase. Journal of Nutrition. 1978:108;55-60.
• Bangham AD. Physical structure and behavior of lipids and lipid enzymes. Advances in Lipid Research. 1963:1;65-104.
• Ho CY, Clifford AJ. Bovine milk xanthine oxidase, blood lipids and coronary plaques in rabbits. Journal of Nutrition. 1977:107;758-766.
http://www.foodsci.uoguelph.ca/dairyedu/homogenization.html.
 
NOTE: Current Studies are being done to determine whether cholesterol is produced by cells at the site of damage, rather than being sent to the site by the body in the circulating blood. “Since nearly every cell of the body produces cholesterol, which is a vital precursor of bile to digest our food and of sex hormones, it well may be that the cholesterol does not come from the circulating blood... but from the very cells at the point of injury to the intima*.”  Reference: Super-Nutrition for Healthy Hearts, Dr. Richard Passwater. If this is proven to be the case, all claims that dietary cholesterol contributes to arterial clogs would be completely disproved (comment added).
 
“Saturated fat and cholesterol in the diet are not the cause of coronary heart disease. That myth is the greatest ‘scientific’ deception of the century, and perhaps any century.”Reference: Quote: George V. Mann, M.D. (1991), Professor of Biochemistry and Medicine – Vanderbilt University.
 
*Intima: The innermost membrane of an organ or part, especially the inner lining of a lymphatic vessel, an artery, or a vein.

Colloidal Minerals: (also see Minerals)

Colloid means suspended in liquid. It has nothing to do with the efficiency of absorption into the body or the nutritional value.

It is important to keep in mind that nutrients need to be accessible at the cellular level. Simply because something dissolves in liquid, doesn't mean it's bio-available to us!

Colloids [including colloidal minerals] are held in vascular blood system [not used at the cellular level]. Reference: Body Fluids and Electrolytes, pgs: 62-63. Norma J. Weldy, Mosby-Year Book, November 1991, ISBN: 0801654017

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